Ikan Bakar (Indonesian-Style Grilled Fish) with Sambal Colo Colo
Ingredients(Servings: 4)
- ※1Banana leaves are used to wrap and impart aroma to the fish. If unavailable, place 2 laurel leaves on top of the fish and then cover in aluminum foil.
- ※2One green tomato can be used in place of the green pepper.
- ※3If green chili peppers are unavailable, red chili peppers may be used. Green chili peppers impart a fresher flavor than red chili peppers.
- ※4To replace the lime, 1/2 (1 Tbsp) of a freshly squeezed lemon can be used.
Directions
- Remove scales and innards from the fish, rinse in water and wipe away excess moisture. Cut a cross into the skin to absorb more flavor. Sprinkle soy sauce inside after removing the innards and use a basting brush to coat entirely with lime to season.
- Place the fish into a fry pan, cover with the banana leaves and steam-fry over low to medium heat until cooked through.
- Place (A) into a bowl and mix together.
- Mix (B) together in a small bowl or dish. Before eating, mix this into (2).
- Place (1) onto a plate, pour on (3).
- Recipe Yurico Aoki
- Styling Yuki Murakami
- Photo Akira Maeda
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